Black Bottom Cupcakes I Recipe
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Made-from-scratch chocolate cupcakes with a great cream cheese surprise!
A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
These black bottom cupcakes are made with a cake mix. Quick and easy for the baker on the run ...
Yum! Here is my $.02 about the recipe...some observations: 1) The cream cheese mixture is very runny, some previous reviews expressed concern about that, but it sets while cooking. 2) The cream cheese mixture is about twice what you need. Double the cake portion. 3) I only needed to cook them 20 minutes. 4) I got 1 dozen regular sized muffins out of the recipe (w/o doubling the cake portion). Changes: 1) I used a heaping 1/3 cup of cocoa. 2) Milk instead of water. 3) Splenda instead of sugar.
Added this icing: In sauce pan, stirring over low heat, melt 2 oz unsweetened chocolate, 2 ozs cream cheese, 1/3 cup butter, and 1/3 cup of milk. Remove from heat and beat in 4 cups confectioners sugar and 1 teaspoon of vanilla. (Frosts best if cupcake is slightly below top of cupcake paper).
I've been making these for years from a recipe that is almost identical. They are a hit everywhere I bring them. I have never had the problem with the cream cheese or the chips sinking to the bottom. I would suggest beating the cream cheese mixture longer in order to make it lighter.
Love these i have made hundreds of them. A few things i have learned and change. I do not add salt its no good for you and there is enough sodium with baking soda. I also had 1/3 cup special dark hersheys cocoa makes it rich my husband is a chocolate lover. Batter should be on thicker side. And filling needs to be just right i let cream cheese set out for 2 hrs before mixing. Mix cream cheese, egg and sugar until smooth then i just fold about a half a bag of mini chips in. Also filling should be thick not runny.